Add 2 ½ cups (350 grams) raw blanched almonds into a baking tray lined with parchment paper, make sure they´re all in a single layer

Add the almonds into a preheated oven, bake only option (bottom heat) 170 C - 340 F

After 8 to 9 minutes and the almonds are lightly toasted, remove from the oven and let them cool off, then add into a food processor and run on a low speed between 35 to 45 seconds, you want small chunks of almonds, not a powder, set aside

Add 1 ¼ cups (250 grams) granulated sugar into a large bowl, make a well and crack in 5 large eggs, mix together until well combined, then add in 1 tsp (2.64 grams) cinnamon powder and finely grate a lemon to get some lemon zest, about 1 tsp (2 grams), mix everything together, then start adding the almond mixture as you continue to mix, once all the almond mixture has been added, make sure all the ingredients are well mixed together

Line a 9-inch (22 cm) round baking pan with parchment paper, spray the sides with nonstick cooking spray, add the mixture into the pan, give it a couple taps on the counter, this helps move any air bubbles to the top and level the cake

Add the baking pan into the preheated oven, bake only option (just the bottom heat) 170 C - 340 F

After 55 minutes the cake should be perfectly cooked, remove from the oven and let it cool off, then remove from the baking pan and transfer to a serving dish

Place the Saint James paper cut out cross over the cake and sprinkle with powdered sugar, gently remove the paper cross and serve, enjoy!